I’d been wanting to make my homemade Classic French Rum Baba recipe {Baba au Rhum} for a long time, and today was the right day to practice before Christmas, as the weather wasn’t great and I wanted to make a quick but delicious dessert.
This year, we are not spending Christmas at home but are taking the road south to Nice with my in-laws.
We’ll be spending Christmas in Provence, in a gentler atmosphere than in Grenoble, with seaside walks and southern flavors on the agenda.
I’d already made these little rum babas and had them tested by my in-laws. My father-in-law said to me: “Aaaaah, my mother used to make them all the time”.
I have to say I was a bit worried it wouldn’t be a good idea compared to Grandma’s recipe… But in the end, my baba recipe was a great success!
That’s why I’m trying it again, but I wanted to practice first. Recipe approved, especially when made in my food processor, which is so much easier and quicker!
You can make these babas in advance and keep them in the fridge until you’re ready to serve them. They’ll be perfect with a whipped cream prepared with a few citrus zests and a fruit salad.
Classic French Rum Baba Recipe {Baba au Rhum}
What ingredients do you need to make these rum babas?
- flour
- melted butter
- powdered sugar
- baking powder
- hot milk
- eggs
- vanilla powder
FOR THE SYRUP
- some water
- sugar
- dark rum
My tips to make this easy recipe a success:
- Read the recipe instructions below carefully before starting.
- Prepare all the ingredients (correct quantities and weighed) before starting.
This will allow you to check that you have everything at home and to complete it if necessary, to understand the recipe well and to go overall faster in making the recipe, and to have more fun cooking! 😉
What are some other dessert recipe ideas that you should also enjoy?
- Creamy Caribbean Coconut Flan with Caramel
- Fondant Almond Cake
- Egg Custard Flan
- Chestnut and Mascarpone Mousse
Classic French Rum Baba Recipe {Baba au Rhum}
Ingredients
- 80 g flour
- 50 g melted butter
- 100 g caster sugar
- 1/2 teaspoon baking powder
- 2 tablespoons warm milk
- 2 eggs
- 1/2 teaspoon vanilla powder
FOR THE SIROP
- 1/2 liter water
- 150 g sugar
- 5 tablespoons dark rum
Instructions
- Beat the eggs with the sugar and vanilla until very, very frothy and pale. Add the warm milk, melted butter, flour and baking powder, and mix well. The dough should be soft and airy.
- Leave to rest for 1 hour at room temperature.
- Preheat oven to 180°C.
- Butter small individual moulds. In my case, I used small muffin tins. Stir the dough a little more and pour into the molds. Leave 1 cm between the dough and the edges of the moulds.
- Bake for 20 minutes.
- While the babas are baking, prepare the syrup. Pour the sugar and water into a saucepan and bring to the boil, then lower the heat and simmer for 15 minutes. Remove from the heat and add the rum. Set aside.
- When the babas have finished cooking, remove from the moulds and place on a wire rack for 5 minutes.
- Place in small containers and drizzle with syrup. Chill before serving with whipped cream and fruit.
If you ever make my homemade Classic French Rum Baba recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
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